Mother’s Day Extravaganza Recipes…Appetizer…Part 1

Hi everyone, happy Monday if that is possible! We’ve still got a few weeks until Mother’s Day, so to get us ready I am having a Mother’s Day Recipe Extravaganza this week and early next that I am so excited to share with you! I’ve partnered with my local Whole Foods Market in Tustin (that I am so in love with ) to give you an entire Mother’s Day Menu. Maria Mugica, the Marketing Supervisor is wonderful and I am thrilled to be working with her.

To start our Menu off, I chose to create an appetizer that will literally knock your socks off! This is a fancier Picky Palate recipe, but hey, it’s Mother’s Day right?! I love the freshness of this chicken salad. The citrus and fennel together are so good, just wait until you taste it. If you are not a goat cheese fan, you can leave it out or even use feta which would be great. These little endive boats look adorable on the table and taste even better. Hope you enjoy this appetizer

Here is a collage of some of the key ingredients in this chicken salad. I swear, the second I step foot inside Whole Foods my inner wannabe chef comes out. The produce section alone steals my heart as I look at each and every carefully arranged display. I mean, the sky is the limit when it comes to creating recipes from Whole Foods. I love how fresh, organic and beautifully displayed everything is. I even snapped a picture of the two men in charge of keeping the produce section so lovely! I told them thank you!!!

Maria was telling me that Whole Foods uses a local CA Organic Chicken Farm, so they know they are getting the best. A huge thank you to Whole Foods for providing us with such a fabulous place to SHOP!!

After taking the endive leaves apart, place little pieces of goat cheese down then you’ll put your chicken salad over top. Oh my gosh, if you are a goat cheese fan look out!! I love this recipe, can you tell?

1. Place chicken, salt, pepper, garlic salt, thyme, mayonnaise, dijon, orange juice, fennel and pecans into a large bowl. Mix until well combined.

2. Place endive leaves onto a serving plate. Place crumbled goat cheese inside each of the leaves then top with chicken salad. Place asparagus tips onto each endive boat. Serve immediately or chill until ready to serve.

These look wonderful and what an elegant appetizer indeed!
So great you are partnering with Whole Foods. I love my local Whole Foods and I don’t know what I would do without it.
Looking forward to Part 2!

Wow, I can see why you enjoy shopping at Whole Foods… gorgeous looking market and gorgeous looking recipe! I am jealous… I live in a small town… no Whole Foods store for me! I really enjoy your blog… thank you!

Oh girl, you totally made this recipe JUST FOR ME, right? Goat cheese is my absolute favorite cheese on the planet. I am dying to make this! I love the Whole Foods in Tustin, btw. When we moved back from Japan a year and a half ago, we were living in an apartment about 3 minutes away from there while we waited for escrow to close on our house. Squirrel and I went there almost every day.

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Welcome to Picky Palate, my online kitchen! You'll usually find me with a cookie in one hand and a salad in the other. It's all about the balance :) The recipes you'll see are my creations. The Picky Palate Cookbook is now available. Enjoy!